Categories: Soups/stews 
      Yield: 8 servings 
  
    1/3 c  Flour                             1/2 ts Pepper 
    1/2 c  Chick peas                        1/2 c  Dried broad beans 
    1/2 lb Lean lamb or beef diced         1 1/2 lb Tomatoes 
      2    Large onions, chopped               1    Bunch parsley 
    1/4 ts Saffron                             1    Bunch fresh coriander 
      2 tb Paprika                             1 tb Butter 
      1    Soup bones                        1/3 c  Rice 
      1 tb Butter                              1    Lemon 
      2 tb Salt                              1/2 c  Lentils 
  
  Soak overnight  1/3 c flour in 1 c water; 1/2 c chick peas in water to 
  cover Brown in lightly oil deep pan lamb, onions, saffron and paprika 
  (increase or decrease according to taste). Add 6 cups of water, soup bones, 
  butter, salt, pepper, pre=soaked chick peas with skins popped off and 
  discafrded, and the dried broad beans which have been washed and cleaned. 
  Simmer, covered, for 2 hours or more. 20 mins. before serving, put through 
  a food mill into the soup pan (or blend with one cup of water) the 
  tomatoes, parsley, corinader & the flour and water paste. Add 3 cups of 
  water, and when it returns to boil, add the vermicelli. When the vermicelli 
  is cooked, add 1 T butter and lemon juice (or serve a wedge of lemon with 
  each bowl to be squeezed on the soup at the tatle). the soup should be 
  elvety; so add water or flour thickening if it is not. *Note: Lentils may 
  be substituted for chick peas; meat can be chicken; yearst may be used in 
  place of flour and water if that mixture was not made night before; rice 
  may be substituted for vermicelli. A soup served each night at sundown to 
  break the Ramadan Fast. This receipe is from COOKING IN MOROCCO by the 
  American Women's Association of Rabat.